On Valentine’s Day night, a giant inflatable alien walked past the glowing neon lights that beamed from a new spot on Fourth Avenue.
The workers inside of the colorful building ran out to see what the commotion was, snapping a picture of the out-of-this-world scene happening in front of the new restaurant.
They went inside to show the owners, Kristina and Michael Koblinsky, the picture of the gigantic alien posing underneath the Quesos on 4th neon sign.
Now, the Koblinskys, who also own The Dugout Sports Bar and Grill at 22nd and Swan, aren’t new to the nightlife scene. But this eccentric experience was a first.
They aren’t in Kansas (a.k.a. southeast Tucson) anymore. They’re on Fourth Avenue now, serving up gooey, cheesy stuffed quesadillas to the unique crowd that gathers on the historic street: whether they're humans or giant aliens.
Quesos on 4th, at 344 N. Fourth Ave., is the newest restaurant to open on Fourth Avenue, making quesadillas that are more than a flimsy tortilla stuffed with half-melted cheese: They're an experience.
With the former Lemongrass building vacant, the couple and their business partner, Sean Humphrey, started thinking about opening something that brings a different, delicious option to the area.
“During late nights the only things available down here are either pizza or food trucks,” said Kristina Koblinksy.
They wanted to offer something easy to eat yet oozing that indulgent, buttery flavor we all crave in the early hours of the morning.
There’s nothing that better represents that than an enormous, cheesy quesadilla filled with chunks of juicy, smoky carne asada.
To make their dream a reality, Michael Koblinksy reached out to his childhood friend, Shea Villafañe, to see what he could cook up in the kitchen.
Villafañe grew up in a family that gathered in the kitchen and cooked together, and he took that passion and made a career out of crafting appetizing meals.
Now that they had Villafañe’s help behind the stove, it was settled: they were opening up a quesadilla spot.
Isis Gardiner, left, and Alyssa Dillon share an elote cup in the dining room at Quesos on 4th.
The four of them poured their hearts into transforming the building. Vibrant pinks and blues cover the walls along with intricate murals of sugar skulls surrounded by flowers and saguaros.
Eye-catching tin stars hang from the roofs, intertwining with the colorful papel picado banners that gracefully sway in the air-conditioning.
From the tables to the small décor that lines the door frames, everything in Quesos on 4th captures the lively, dazzling Mexican culture.
If the décor doesn’t take your breath away, the menu will.
The Quesos on 4th menu features 14 different quesadillas, each stuffed with ingredients like carne asada, garlic potatoes, chipotle aioli and caramelized onions. Each quesadilla comes with a cup of elote and even better: there’s vegan and vegetarian options!
Kristina Koblinsky and Villafañe both love the Cali Carne Asada, which comes with carne asada, queso fresco, garlic potatoes, chipotle crema and pickled onions.
“That's the one I recommend all day,” Villafañe said. “I feel like that's the one I enjoy making the most. I just love the way it looks.”
I decided to go with the Carne Verde Papas, a quesadilla stuffed with carne asada, green chiles, caramelized onions, a cheddar blend and chipotle aioli.
As you order, the icy cold bottles of Coca-Cola and Jarritos next to you whisper your name, fighting for the chance to be the one you pick to go with your meal.
Chef Shea Villafañe works on an order of quesadillas at the newly opened Quesos on 4th.
Then, you’ll catch a glimpse of Villafañe working his magic, tossing around pieces of carne asada on a stove as a roaring flame spits out from the pan. You’ll feel like you’re watching an episode of an intense cooking show as you stare into the kitchen in a trance.
Soon, you’re served a massive, picture-perfect quesadilla. Gooey, velvety cheese oozes out the sides with slices of smoky carne asada woven throughout. Glimpses of the seasoned potatoes and green chilis peek out.
No need to worry about getting a burnt tortilla or a mouthful of uncooked cheese, Villafañe knows exactly when to take the quesadilla off the stove, ensuring you’re getting a cheesy masterpiece with every bite.
This quesadilla was packed with flavor! One moment I’m relishing the rich melted cheese and the next I’m hit with the bright spiciness from the green chiles. I loved the potatoes as well; they add a nice texture and different taste to help break up all the cheesy goodness.
Whether I’m looking for a good, hearty lunch or running around 4th Avenue in an alien suit, a quesadilla from Quesos on 4th would definitely hit the spot.
With good feedback from customers as well as a nice welcome from the other businesses that line the avenue, Quesos on 4th is looking forward to adding its tasty food to the list of reasons why this particular area is so unique.
“It’s like its own little world down here,” Kristina Koblinksky said. “I love it.”
Quesos on 4th is open on Mondays, Tuesdays, Wednesdays and Sundays from 11 a.m. to 10 p.m. and on Thursdays, Fridays and Saturdays from 11 a.m. to 2:30 a.m.
